I was told that Italians don’t eat mayonnaise, but no one has ever refused Milan salad.

We'll cook tonight. salad. I'm sure even Italians will like it. Even though there is mayonnaise in it. We already know. Despite the small number of ingredients, they all go together so well that the dish feels like complete. I can't take it.



In fact, it's a hasty salad. It has no frills or unnecessary tinsel. It is not a shame to put it on the table. He just looks beautiful. And if not lazy and take advantage of the culinary circle... Guests will elevate the dish to the rank of a restaurant and will tearfully beg to share the recipe. We'd love to share.

Egg and green onion salad Ingredients

• 5 eggs
• greenbow
• 2 pickles
• 2 melted cheese
• 5 tbsp canned peas
• salt, pepper
• mayonnaise

Preparation

1. The eggs are boiled hard, cooled in ice water and clean. You can use a knife, an egg cutter. Or just grind them with the help of an ordinary push. Crushed eggs are poured into the salad bowl. We also add peas from the jar.
   
   
   
2. The green onion is mine and we cut it with rings. You don't have to grind too much, it won't bake. But it will bring a little freshness to the dish. Add the onions to the salad container. Salted cucumbers are cut with a small cube. Sending after the bow.
   
   
   
3. We put cheese in the freezer. We let them stay there for about 15 minutes. During this time, they will not have time to freeze, but will become harder and more comfortable to work. Rub the cheese on a large grater. You can do this right over the container with other ingredients.
   
   
4. Salt and pepper future salad. Add mayonnaise or Greek yogurt. If you replace cold sauce with regular or olive oil, it will not be as rich as we need. Although, on the other hand, for those on a diet, this option will not be superfluous. Stir the salad and let it soak in the fridge.
   
   
   

All right. There's still something to add. We're talking about green decorating. Parsley or dill, well ground, will do just fine. Greens should not be very odorous, as this will take away all attention on itself. All taste and aroma should be emphasized on the dish itself.



By the way, relatively recently, microgreens came to the world of home cooking. Sprouts of peas or radish have their own, not very saturated, taste. But they store a huge amount of vitamins and microelements necessary for our body. So think about growing it. And microgreens can be purchased in specialized stores. Bon appetit!